This dish is scrumptiously wonderful - in part because of the flavor of Marsala. Marsala is a wine produced in the region surrounding the Italian city of Marsala in Sicily.

A few things to remember when cooking this dish are:

1. not to overcrowd your pan,
2. cook the chicken in batches if necessary &
3. please, please resist the urge to turn the chicken numerous time, you don’t want to rip apart the flour coating.

I don’t believe this dish needs any additional salt because the prosciutto is naturally salty. The wine & chicken stock mixture reduces down beautifully, coating the chicken & mushrooms perfectly. It’s a hearty & rich dish that’s a feast for the eyes & mouth.

To finish off this meal I would recommend adding my risotto recipe & you’ll have a fabulous meal! Give it a try, it’s truly scrumptious!

Chicken Marsala

3-4 large chicken breasts - pounded out
Flour - to dredge chicken
1/4 cup extra virgin olive oil
2 small shallots - julienned
3 slices of Prosciutto
1 cup MARSALA wine
1/2 cup Chicken Stock
2 cups fresh mushrooms - sliced  (button, porcini or shitake work well)
3 tbsp real unsalted butter
flat leaf Italian Parsley for garnish

Take your chicken, place a piece of saran wrap on top and pound flat.  Cut chicken into cutlets & then dredge in flour. In a large skillet, pour in your olive oil & heat over medium high heat. When oil is hot add your  floured chicken cutlets. Cook about 4-5 minutes per side until chicken is golden brown. Do not crowd your pan. Cook in batches if necessary. Remove chicken from pan & place onto a plate & keep warm. Reduce heat to medium. In skillet, take your prosciutto and roughly tear it into pieces & drop into pan with drippings & stir. Cook prosciutto for about one minute. Add shallots & mushrooms & a tbsp of butter, stir & cook for about 5 minutes, until shallots are translucent. Add in the Marsala wine, stir & bring to a boil. Add in chicken stock & remaining butter & simmer until it reduces, about 2 minutes. Return chicken to pan to heat through. Garnish with chopped Italian Parsley.

Buon Appetito!